Directions

1
of
1
Thaw puff pastry according to package directions.

Prepare filling:

1
of
2
Combine brown sugar, granulated sugar and cornstarch in small saucepan until blended. Stir in cranberries, currants, cinnamon and allspice. Bring to simmering over medium heat, stirring. Cook 5 minutes or until thickened and cranberries are tender. Remove from heat. Stir in walnuts and lemon juice. Cool completely.

Assembly and Topping:

1
of
5
Cut three 1-inch-wide lengthwise strips from remaining sheet; reserve scraps. With egg, brush 1-inch border around edge of rectangle on baking sheet, being careful not to get egg on edge of pastry; this will keep the pastry from rising properly.

2
of
5
Attach 2 strips down length of tart. Cut two 5-inch strips for ends from third strip; attach. Prick center of tart all over with fork. Freeze 10 minutes. If desired, cut pear shapes from pastry scraps for garnish.